Shower your clams with beer
by: Mia Stainsby, Anthony Gismondi
Vancouver Sun; Special to the Sun
Saturday, July 26, 2008
by: Mia Stainsby, Anthony Gismondi
Vancouver Sun; Special to the Sun
Saturday, July 26, 2008
BEER-SHOWERED LITTLENECK CLAMS
Barbecued clams? Why not! They're large enough not to fall through the grates and with the help of some barbecue tongs, you can easily move the clams from one side of the barbecue to the other. And the best part is the blast of beer! Some chopped parsley would add a little colour and flavour. This could be served with some grilled garlic bread. From Weber's Charcoal Grilling by Jamie Purvance. -- Mia Stainsby
4 dozen littleneck or manila clams
1 cup beer (in spray bottle)
1/2 cup good-quality cocktail sauce
Tabasco sauce
Prepare a two-zone fire with high direct heat and an area of indirect heat.
Grill the clams over direct high heat with the lid closed as much as possible until some of the clams begin to open, 2 to 3 minutes. As they open, move the opened clams to the opposite side of the cooking grate where there is no direct heat underneath them. Spray the opened clams a few times with a little beer and keep them warm while the others cook over direct heat.
After 6 to 8 minutes, all the clams should be opened, moved to the other side of the cooking grate, and sprayed with beer.
If any clams haven't opened after 8 minutes of cooking time, discard them as they are unsafe to eat.
Transfer the clams to a large bowl or platter. Spray them once more with beer. Serve right away with cocktail sauce and Tabasco sauce.
Makes 4 servings.
USE BEER TO COOK AND WINE TO DRINK
I could make this easy and suggest you just crack open your favourite beer, but then what would all the winos do? Clams and sauvignon blanc seems sensible to me; just go easy on the cocktail sauce. -- Anthony Gismondi
Quintay Clava Sauvignon Blanc 2007, Valle de Casablanca, Region de Aconcagua, Chile $15
Round, ripe, elegant, this perfectly skinny sauvignon with its grapefruit, dried herbs, grassy, passion fruit flavours is a clam magnet. Terrific value at this price.
Yalumba Y Series Sauvignon Blanc 2007, Barossa Valley, South Australia $16
Again it is the simple tight, fresh style with fairly tight, zippy acidity and a big citrus finish that are the best with clams. One or two flavours win the day.
Tabasco sauce
Prepare a two-zone fire with high direct heat and an area of indirect heat.
Grill the clams over direct high heat with the lid closed as much as possible until some of the clams begin to open, 2 to 3 minutes. As they open, move the opened clams to the opposite side of the cooking grate where there is no direct heat underneath them. Spray the opened clams a few times with a little beer and keep them warm while the others cook over direct heat.
After 6 to 8 minutes, all the clams should be opened, moved to the other side of the cooking grate, and sprayed with beer.
If any clams haven't opened after 8 minutes of cooking time, discard them as they are unsafe to eat.
Transfer the clams to a large bowl or platter. Spray them once more with beer. Serve right away with cocktail sauce and Tabasco sauce.
Makes 4 servings.
USE BEER TO COOK AND WINE TO DRINK
I could make this easy and suggest you just crack open your favourite beer, but then what would all the winos do? Clams and sauvignon blanc seems sensible to me; just go easy on the cocktail sauce. -- Anthony Gismondi
Quintay Clava Sauvignon Blanc 2007, Valle de Casablanca, Region de Aconcagua, Chile $15
Round, ripe, elegant, this perfectly skinny sauvignon with its grapefruit, dried herbs, grassy, passion fruit flavours is a clam magnet. Terrific value at this price.
Yalumba Y Series Sauvignon Blanc 2007, Barossa Valley, South Australia $16
Again it is the simple tight, fresh style with fairly tight, zippy acidity and a big citrus finish that are the best with clams. One or two flavours win the day.
© The Vancouver Sun 2008
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